Duck Leg Confit

Name: Duck Leg Confit
Yield: Serves 8
Ingredients: 1 ounce (1⁄4 cup) Diamond Crystal, kosher salt; 4 teaspoons, sugar; 2 teaspoons, pepper; 1 1⁄2 teaspoons, ground ginger; 3⁄4 teaspoon, ground nutmeg; 1⁄2 teaspoon, ground cloves; 8 (9- to 11-ounce), duck legs, trimmed; 8 cups (64 ounces), duck fat, for confit; 1 , garlic head, halved crosswise; 10 fresh, thyme sprigs; 4 , bay leaves

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Appears in Cook's Country December/January 2023

Main Courses

Duck

Make Ahead

A traditional French method produces succulent, luxurious results.

SERVES8

TIME3 1⁄4 hours, plus 26 hours curing and cooling

WHY THIS RECIPE WORKS

Making duck confit requires just three simple steps: curing duck legs in salt and seasonings; slow poaching them in rendered duck fat; and storing the legs in the strained, cooled fat until you're ready to serve them. We started by trimming...

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